Ethiopian Coffee beans – 100% Arabica
There is so much to be said about Ethiopian coffee beans. For hundreds of years now, the country of Ethiopia has stood out as one of the best distributors of single origin premium coffee beans. It is enough to say that Ethiopia produces almost 7 billion bags of coffee every year to understand its popularity.
When it comes to coffee, Ethiopia instantly stands out. The coffee beans from this country are truly special. They are complex and showcase a distinct acidity wildness in a winey package. The most common bean variety is Arabic, with different native heirloom varieties present. Generally, beans come from family-owned small plantations. Special attention is a priority for coffee bean production in the entire country and it shows in the quality produced.
Do you want to know why Ethiopian coffee has such high popularity? Read on to learn about the different types of coffee in the country and what makes them special so you might enjoy the best coffee possible.
Wild Coffee, medium, Medium Dark & Dark Roasted Whole Coffee Beans
Wild Coffee Ethiopian Coffee Beans
Why here of course! We have three types of coffee from Wild Coffee. An Ethiopian brand that we are importing from Ethiopia.
Dark Roast 100% Arabica Ethiopian Coffee Bean – this coffee bean taste is of the roasting process, which is strong, smoky, and sometimes spicy
Medium-Dark Roast 100% Arabica Ethiopian Coffee Bean – these coffee beans have a greater depth of flavour than light roasted coffee, with a more balanced combination of flavour, aroma and acidity and a slightly sweet, toasted flavour
Medium Roast 100% Arabica Ethiopian Coffee Bean – These coffee beans will be a bit stronger caffeine wise , they have very distinct flavours
We recommend that you give one of these a try
The Wild Coffee Dark, Medium dark and medium roast offers a wide and diverse range of roasted coffee to satisfy every palate with flavours including those of deep spicy, floral, herbal, winey or fruity blends.
What Does Ethiopian Coffee Taste Like?
There are numerous growing regions in Ethiopia, each with its own specific tasting notes. They are Ethiopian Yigacheffes, Harrar, Sidamo, Teppi, Bebeka, Djimma, Limu, Lekempti, Illubabor, Gimbi, and Wellega.
In the south, the complex Sidamo coffees are grown (also known as Sidama). They have a bright finish and a rich mouthfeel. They are also more affordable than Ethiopian Yirgacheffe coffee, which is appreciated by coffee enthusiasts. However, the price-to-quality ratio is higher with Sidamo.
In the Eastern part of Ethiopia, dry processed coffees are popular. They are natural and unwashed. The Harrars comes from here. It is known for its blueberry notes, winey tones, bright acidity, and medium to heavy body. Harrar is only hand processed with locals following strict traditions during growing and harvesting.
In the Western part of Ethiopia, Ghimbi coffee is produced. They are renowned for their sharp acidity, numerous flavors, aromas, and rich taste.
What Is The Best Ethiopian Coffee?
This is a very difficult question to answer because of the subjectivity of the individual. While most people love coffee from Ethiopia, different individuals like different options and have different tastes. Some like medium roast while others prefer the dark roasted coffee. It is important to think about your desired taste profile.
One of the most popular Ethiopian coffee is the fragrant Yirgacheffe. It features a sweet flavor, floral aroma, and delicate body, with faint notes of citrus fruits. Ethiopian Yirgacheffe coffee beans are considered to be among the highest-rated in the entire world. Usually, Ethiopian Yirgacheffe beans are quite pricey but they are more affordable than Jamaican Blue Mountain or Konas.
Yirgacheffe coffee is grown in Sidama, but because of the quality that stands out, it needs to be separated into a distinct category. These beans are only grown with the use of natural methods. Because of this, it is easy for the beans to be certified as Fair Trade Organic, and certificates for organic farming are often presented by sellers.
Other Popular Ethiopian Beans
Ethiopian Djimmah Coffee
Djimmah coffee is grown in the Kaffa and Illubador regions. Plantations are placed at elevations ranging between 4,400 and 6,000 feet above sea level. This offers a low-acidic coffee after being washed (wet processed). After dry processing, Djimah does not have a pleasant flavor.
Ethiopian Limu Coffee
The elevations at which Limu coffee is grown range between 3,600 and 6,200 feet. This coffee type is popular in the southwestern part of Ethiopia. When wet processed, Limu coffee has low acidity and the flavor profile is similar to that of Djimmah.
Ethiopian Lekemti Coffee
These beans are grown in the Wollega and Ghimbi regions of the country at elevations ranging from 4,900 feet to 5,900 feet. This coffee is preferred by enthusiasts because of its healthy body and pleasant acidity, all with a slight fruity flavor.
Ethiopian Ghimbi Coffee
The beans are wet processed and grown in the western part of the country. It is popular because of its heavy body, although it is balanced and lasts longer than other varieties. The flavor profile is complex and acidity is sharp, rich.
Ethiopian Coffee Culture
How To Brew Ethiopian Coffee
If you are lucky enough to get coffee from Ethiopia, it is important to know how to brew it properly. Obviously, as with all coffee beans, the best thing you can do is grind just how much you would use in the following few days. If you grind Ethiopian coffee beans for up to a month, make sure that you properly store it so that you avoid oxidation. Besides this, some extra tips to remember include:
Ethiopian coffee has a brighter acidic profile and body. Due to this, it is perfect for filter coffee. The automatic dripper can easily produce a great cup of coffee. The only prerequisite for this is that coffee needs to be both roasted and grounded as fresh as possible. Paper filters increase flavor clarity.
Pour over is preferred because there is more control in the entire process. Brewing is slowed down so the best possible flavors are extracted.
Because of the natural floral and fruited notes, Ethiopian beans work great for iced coffee or cold brew. The coffee that you drink is smooth and has notes of peach and blueberry. However, the grind needs to be coarser so that the acidity of the coffee is not over-extracted.
Ethiopian coffee can be brewed as an iced pour over when you want to drink a stronger brew. As the coffee is brewed hot and over ice, most of the acidic taste is preserved.
To sum up, Ethiopian coffee beans are renowned and considered to be among the best in the world. They are available from roasters in every corner of the globe and can be used for various different coffee-based brews.
Ethiopian coffee tastes a lot better than what you find in the local grocery stores. This is mainly because of its higher acidity, which is connected to a higher caffeine percentage per volume. These beans are naturally grown and not genetically modified. Locals do not even use fertilizer. Coffee production goes on at a slower rate with Yirgacheffe or Sidamo than, for instance, with most Brazilian beans. However, at the end of the day, this produces a coffee of a higher quality.
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